4 Tablespoons vegetable oil
1 cup diced yellow onions
3 medium bell peppers diced (red, yellow, and orange)
2 lbs. eggplant, peeled and diced
8 oz. button mushrooms, sliced
3 cloves minced garlic
1 - 28 oz can diced tomatoes
2 chipotles in adobe sauce, minced
3 1/2 cups vegetable stock
3 Tablespoons chili powder
1 Tablespoon whole cumin seeds
1 - 15 ounce can soy beans
1 - 15 ounce can light red pinto beans
2 cups frozen shelled edamame
Grated cheese and sliced green onions as garnish
1. Sauté onions and peppers in 1 Tablespoon of oil in a non-stick sauté pan over high heat. When they are browned and tender (5-6 minutes), transfer to a large stockpot.
2. Sauté eggplant in 2 Tablespoons of oil in a non-stick sauté pan over high heat. When they are browned and tender (7-8 minutes), transfer to the same large stockpot.
3. Sauté mushrooms in 1 Tablespoon of oil in a non-stick sauté pan over high heat. When they are browned and tender (5-6 minutes), add garlic and cook for another 2 minutes. Transfer to the same large stockpot.
4. Add canned tomatoes, chipotles, vegetable stock, chili powder, and cumin.
5. Bring the chili to a boil then lower the heat to a simmer and cook covered for 15 minutes. In the meantime, drain and rinse the canned beans. After 15 minutes, stir in the drained beans and edamame. Replace the cover and continue cooking for 30 minutes. Taste and adjust your seasonings as necessary.
6. Serve with cheese and green onions on the side.
1 cup diced yellow onions
3 medium bell peppers diced (red, yellow, and orange)
2 lbs. eggplant, peeled and diced
8 oz. button mushrooms, sliced
3 cloves minced garlic
1 - 28 oz can diced tomatoes
2 chipotles in adobe sauce, minced
3 1/2 cups vegetable stock
3 Tablespoons chili powder
1 Tablespoon whole cumin seeds
1 - 15 ounce can soy beans
1 - 15 ounce can light red pinto beans
2 cups frozen shelled edamame
Grated cheese and sliced green onions as garnish
1. Sauté onions and peppers in 1 Tablespoon of oil in a non-stick sauté pan over high heat. When they are browned and tender (5-6 minutes), transfer to a large stockpot.
2. Sauté eggplant in 2 Tablespoons of oil in a non-stick sauté pan over high heat. When they are browned and tender (7-8 minutes), transfer to the same large stockpot.
3. Sauté mushrooms in 1 Tablespoon of oil in a non-stick sauté pan over high heat. When they are browned and tender (5-6 minutes), add garlic and cook for another 2 minutes. Transfer to the same large stockpot.
4. Add canned tomatoes, chipotles, vegetable stock, chili powder, and cumin.
5. Bring the chili to a boil then lower the heat to a simmer and cook covered for 15 minutes. In the meantime, drain and rinse the canned beans. After 15 minutes, stir in the drained beans and edamame. Replace the cover and continue cooking for 30 minutes. Taste and adjust your seasonings as necessary.
6. Serve with cheese and green onions on the side.
